Hake in Tarragon Sauce

Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. When the potatoes have 10 mins left, smash the potatoes with back of a fork, turn them over in the oil and roast the for the remaining time. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, trim the green beans then chop in half. Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Fill and boil your kettle, then pour the boiling water (see ingredients for amount) into a measuring jug with the vegetable stock powder.

When you've just crushed your potatoes and popped back in the oven, pat the hake dry with kitchen paper and season with salt and pepper. Heat a splash of oil in a frying pan on medium-high heat. Once the pan is hot, add the fish. Fry for 3-4 mins. Then, carefully turn and cook for 2-3 mins more. IMPORTANT: The fish is cooked when the centre is opaque. Remove it from the pan, set aside and cover with foil to keep warm. Keep the pan - we'll use it again! Meanwhile, pop the green beans in a pan of boiling water. Cook for 4 mins, then drain in a colander.

Once the hake is out of your frying pan, add the stock to your pan on medium-high heat. Boil until it has reduced by one-third, 2-3 mins. Remove from the heat, then add the sour cream and tarragon. Give it a good stir and heat until piping hot. Season to taste with salt and pepper if needed.